A Comprehensive Investigation Of Novel Ber (Ziziphus mauritiana) Products From South Punjab, Pakistan | [Journal of Bioresource Management • 2022]

Author(s):

1. Misbah Sharif: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

2. Ambreen Naz: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

3. Umar Farooq: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

4. Kashif Razzaq: Department of Horticulture, MNS-University of Agriculture, Multan, Pakistan.

5. Muhammad Ali Sher: Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan, Pakistan

6. Mahmood Alam Khan: Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan, Pakistan

7. Ummara Waheed: Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan, Pakistan

8. Waqas Hayder: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

9. Nosheen Naz: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan.

10. Shabbir Ahmad: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

11. Nighat Raza: Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.

Abstract:

Ber also known as jujube (Ziziphus mauritiana) is an evergreen shrub and known as poor man’s apple belongs to the Rhamnacae family. It is a minor fruit of Pakistan with short post-harvest shelf life. The present study was planned to develop jujube products such as jam, syrup, jelly, dehydrated jujubes, pickle, and candied jujube from Dil Bahar cultivar followed by a shelf-life study based on TSS, Ascorbic acid, total sugars, moisture and crude fiber content at prescribed intervals. Results showed higher total phenolic content in Dil Bahar (144.38 mgGAE/100g) cultivar as compared to other cultivars. Shelf life study showed that total soluble solids of jujube products increased when storage time increased. Moisture content in products was reduced as storage time was increased. Ascorbic acid content showed significant values when storage time was increased. Sugars content in products showed significantly high values with increased storage time. Crude fiber content showed a minute difference and remained stable when storage time was increased.

Page(s): 15-31

DOI: DOI not available

Published: Journal: Journal of Bioresource Management, Volume: 9, Issue: 2, Year: 2022

Keywords:

ascorbic acid , TSS , storage , Jujube , Products

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views